Potato salad is a favorite of mine. Especially my potato salad. However through my real food discovery process, which involved a six month Nightshade elimination protocol, I no longer eat white potatoes on a regular basis. Yesterday I had a breakthrough in the kitchen with an acceptable substitute for my old favorite potato salad. Using turnips. Yes, turnips. And the good news is they will impact your blood sugar way less than potatoes as they are much lower in carbohydrates. I pay close attention to the amount of carbs I eat as I’ve discovered I feel and function best when I keep my daily carbohydrate in take between 50-75 grams a day. Here is a link to read up on Nightshades: http://www.thepaleomom.com/2013/08/what-are-nightshades.html
Feel free to add and modify the recipe to your own taste preferences. For example use celery for more crunch or Dijon mustard in the dressing.
2 cups cubed (1/2” cubes) turnips, sautéed and browned until they start to get soft, but not mushy
2 TBLS coconut oil
½ cup chopped carrots
¾ cup chopped dill pickles
1 cup chopped white onions
4 extra-large eggs, hard boiled, peeled and chopped
Salt & Pepper to taste
½ cup mayo (see previous post for homemade mayo instructions)
2 tsp garlic juice (I buy the jar of minced organic garlic and drain the juice from that)
2 tsp minced garlic
1 TBLS lemon juice
1 TBLS apple cider vinegar
2 tsp prepared yellow mustard
1 tsp salt
- Chop the turnips and cook in a pan over medium heat with the coconut oil. Boil the eggs.
- While the turnips and eggs are cooking, chop the other salad ingredients and place in a bowl.
- Mix the dressing ingredients in a separate container and set aside.
- After the eggs have cooled peel & chop them and put in the bowl with carrots, pickles & onions. Cool the turnips a bit and add them in with the other veggies.
- Mix the dressing in with the salad ingredients and chill at least an hour before serving.